Monday, March 30, 2015

Here we go, a short recitation of my life since last Wednesday, I'm using google voice recognition because there is still an IV needle Medlock in my right hand.

Wed: the pain started around 2 though I hadn't felt well while grocery shopping at 130. but at some point I looked at my belly button and noticed the petechiae and bruising and realized that the sharp pains and nausea are not good. I called my doctor and Mama and we got to the ER around 3:45. I had probably six injections of morphine before the evening was over so bad was the abdominal pain and cramping. The doctors were concerned about the bruising around my belly button / hernia scar and so they were talking surgery.

Thur: surgery was first thing in the morning I think, but only after the painful introduction of the nasogastric intestinal tube. I don't want to talk about it. I don't remember most of the rest of the day I think the surgery took a few hours and I didn't learn until a few days later that they removed a 6 to 8 inch portion of my small intestine which had become wrapped up and even infiltrated by the mesh from my old hernia scar. Apparently they were really worried. They started the surgery laparoscopically but had to move to a full abdominal incision from my breast bone almost to my c-section scar. I'm told I still have my belly button but I have refused to look. I am think there are dozens of staples.

Friday: I think I slept most of the day Friday in a darkened room on lots of morphine and other things. All I remember is the Tube. Though at one time I also had the Foley, oxygen, and the two IVs. I remember the ancient aliens guy with the fluffy hair. at some point I also watched dangerous weather shows and something about quicksand. I know I was on some heavy morphine because I have weird memories of feeling like I was floating or flying between the puffing and deflating of the special bed mattress and the leg cuffs for clots. I didn't feel like I had a regular body, the leg cuffs especially were like a special massage, the part of me that felt the very best. It was trippy.

My beloved Mama was with me the whole time, also juggling dear Babysitter and miss K and daughter babysitter who were lifesavers. I got some beautiful red roses from Gommie and Pop which brighten the room and a sweet little purple vaze of flowers from

Saturday: I got up to walk around the ward much more on Saturday and in doing so met both of the chaplain and the therapy dog which were really important encounters for me. Chaplain I talked a little bit about her training and her experiences at the hospital and then we prayed for patience for me because by then the NG tube consumed most of my thoughts. It caused me to feel like I was choking, hindered any speaking, and in general hurt. Even medical professionals who talked to me felt bad about that tube. Goo visited on his way to spend the day with the kids and relieve mama, which was very nice. He makes a good doctor and sympathetic friend. The kids loved having him to play with. I think this was the day there was snow my days are getting a little confused but it is snowing as I record this and I think it's lovely. I'm in the minority of one on this though. I think that was the night that Aunt Banana and I texted each other and she even ended up talking to my nurses; they found this very sweet and entertaining. Aunt Banana, these experiences always give me a new appreciation for the amazing and challenging work that you do. Thank you.

Sunday: This was a banner day. The Tube came out! Mama had come for a visit but was down getting lunch when they ripped the 60 millimeter tube out of my nose and throat and stomach. It was the best feeling ever to breathe and swallow and talk again hallelujah! Rejoice! Swallowing that first sip of cold water was the best thing ever followed by cranberry juice and for dinner jello and putting in sherbert and broth.

But the very best part of Sunday was it the kids came for a visit after their trampoline birthday party with a friend. think they were nervous to come visit which is totally understandable so we sent them a picture of me smiling with the stuffed bunny they'd given me so I looked normal and of course we wouldn't have let them come if the tube had still been in place. We spent two hours walking in the ward, eating my dinner, meeting my nurses, using the art supplies Mama gotten me-- mama is a hospital genius--hugging and chatting and cuddling and playing on the bed. The perfect end to a good day. They'll come back this Monday afternoon and everyday after school that I am not dismissed. I'm guessing it'll be Tuesday at the earliest. So I'm doing a ton of walking, drinking, and breathing exercises to be ready.

Some final notes: I am very aware of my privilege with regard to immediate quality emergency healthcare probably very well coveredby our generous insurance supplied by Mama's employer. I am in the minority even in our rich land and this saddens me even as I benefit from it.

At the same time that I'm going through this, my dear friend, teacher had knee surgery and is at home recovering I was supposed to be her escort and mail provider during this and have not been able to but I hear she is recovering well. Yay!!! Also the daughter of a person of my acquaintance has been diagnosed with a heart issue and is in the hospital as well this weekend though not I think the one I'm in. I am grateful that it was me not my children who required emergency surgery last week and I pray for good recovery and prognosis for the little girl.

Lastly there are ever so many people to be thankful for today from the hospital staff doctors nurses and techs to those people closer to us who have helped take care of the kids and those who are surrounding us in love and organizing meals, with sending emails and Facebook updates, too many to mention. I feel the blessing of their love and care and am grateful for our sacred community.

Here we go, a short recitation of my life since last Wednesday, I'm using google voice recognition because there is still an IV needle Medlock in my right hand.

Wed: the pain started around 2 though I hadn't felt well while grocery shopping at 130. but at some point I looked at my belly button and noticed the petechiae and bruising and realized that the sharp pains and nausea are not good. I called my doctor and Mama and we got to the ER around 3:45. I had probably six injections of morphine before the evening was over so bad was the abdominal pain and cramping. The doctors were concerned about the bruising around my belly button / hernia scar and so they were talking surgery.

Thur: surgery was first thing in the morning I think, but only after the painful introduction of the nasogastric intestinal tube. I don't want to talk about it. I don't remember most of the rest of the day I think the surgery took a few hours and I didn't learn until a few days later that they removed a 6 to 8 inch portion of my small intestine which had become wrapped up and even infiltrated by the mesh from my old hernia scar. Apparently they were really worried. They started the surgery laparoscopically but had to move to a full abdominal incision from my breast bone almost to my c-section scar. I'm told I still have my belly button but I have refused to look. I am think there are dozens of staples.

Friday: I think I slept most of the day Friday in a darkened room on lots of morphine and other things. All I remember is the Tube. Though at one time I also had the Foley, oxygen, and the two IVs. I remember the ancient aliens guy with the fluffy hair. at some point I also watched dangerous weather shows and something about quicksand. My beloved Mama was with me the whole time, also juggling dear Babysitter and miss K and daughter babysitter who were lifesavers. I got some beautiful red roses from Gommie and Pop which brighten the room and a sweet little purple vaze of flowers from

Saturday: I got up to walk around the ward much more on Saturday and in doing so met both of the chaplain and the therapy dog which were really important encounters for me. Chaplain I talked a little bit about her training and her experiences at the hospital and then we prayed for patience for me because by then the NG tube consumed most of my thoughts. It caused me to feel like I was choking, hindered any speaking, and in general hurt. Even medical professionals to talk to me felt bad about that tube. Goo visit on his way to spend the day with the kids and relieve mama, which was very nice. he makes a good doctor and the sympathetic friend. The kids loved having him to play with. I think this was the day there was snow my days are getting a little confused but it is snowing as I record this and I think it's lovely. I'm in the minority of one on this though. Facebook that was the night that Aunt Banana and I texted each other and she even ended up talking to my nurses; they found this very sweet and entertaining. Aunt Banana, these experiences always give me a new appreciation for the amazing and challenging work that you do. Thank you.

Sunday: This was a banner day. The Tube came out! Mama had come for a visit but was down getting lunch when they ripped the 60 millimeter tube out of my nose and throat and stomach. It was the best feeling ever to breathe and swallow and talk again hallelujah! Rejoice! Swallowing that first sip of cold water was the best thing ever followed by cranberry juice and for dinner jello and putting in sherbert and broth.

But the very best part of sunday was it the kids came for a visit after their trampoline birthday party with a friend. think they were nervous to come visit which is totally understandable so we sent them a picture of me smiling with the stuffed bunny they'd given me so I looked normal and of course we wouldn't have let them come if the tube had still been in place. We spent two hours walking in the ward, eating my dinner, meeting my nurses, using the art supplies Mama gotten me-- mama is a hospital genius--hugging and chatting and cuddling and playing on the bed. The perfect end to a good day. They'll come back this Monday afternoon and everyday after school that I am not dismissed. I'm guessing it'll be Tuesday at the earliest.

Some final notes: I am very aware of my privilege with regard to immediate quality emergency healthcare probably very well coveredby our generous insurance supplied by Mama's employer. I am in the minority even in our rich land and this saddens me even as I benefit from it.

At the same time that I'm going through this, my dear friend, teacher had knee surgery and is at home recovering I was supposed to be her escort and mail provider during this and have not been able to but I hear she is recovering well. Yay!!! Also the daughter of a person of my acquaintance has been diagnosed with a heart issue and is in the hospital as well this weekend though not I think the one I'm in. I am grateful that it was me not my children who required emergency surgery last week and I pray for good recovery and prognosis for the little girl.

Lastly there are ever so many people to be thankful for today from the hospital staff doctors nurses and techs to those people closer to us who have helped take care of the kids and those who are surrounding us in love and organizing meals, with sending emails and Facebook updates, too many to mention. I feel the blessing of their love and care and am grateful for our sacred community.

Tuesday, March 24, 2015

I mentioned my call to become a UU hospice chaplain and, after much research, I've determined that the best course for me is to pursue a Master of Divinity in order to be a fully accredited chaplain, through the Unitarian Universalist Association.

I can go to school online, with a few intensive weeks at the school, which specializes in a low-residency online program. It's also a fully recognized UU seminary. And the program takes three years, including some of the Clinical Pastoral Education credits I would need to become a chaplain.

So, I'm applying.

Nervous. Excited. School-weary. Determined.

I just need to keep the end in sight, my hospice work with dying patients and their families.

Sunday, March 22, 2015

1:30 p.m. We arrived at our hotel in Sturbridge, MA. It's close to Old Sturbridge Village, where Sis and I would be overnighting with the Girl Scouts, and has a cute poster of OSV in reception. Mama took the kids to the Village to look around; I stayed back and stretch and rest. It's going to be a long night.

While they're out, I got several emails with photos, particularly of them sledding down the hill and of the woolly sheep in the barnyard.

Mama even gave it a whirl!

4:00 p.m. We head to dinner at the Publick House nearby, which is an eighteenth-century tavern turned restaurant, inn, and banqueting facility. A reception was ending as we arrived; a wedding ceremony was being set up as we left! We ate next to the hearth in the tavern room and had traditional New England fare: sweet buns, yeast rolls, pumpkin bread, lobster pie, chicken pot pie, poached salmon, turkey dinner with all the trimmings, Grape Nut pudding, Indian pudding, apple pie, and an almond raspberry tart. Delicious! And the historical ambience made it even better.

Oh, and Sis lost a tooth while eating her pot pie! That girl, teeth coming left and right these days (which is overwhelming our forgetful Tooth Fairy, named Meadow Larkspur.)

5:30 p.m. We took a quick break before the evening activities, and then . . .

6:30 p.m. Our Hop Into History sleepover at Old Sturbridge Village began! We had 13 girls and six chaperones, which is almost our full troop sans three. We got our gear settled into our sleeping space (eventually because we changed places once) and started our evening activities. I have to say that I loved the education building. It was an open, airy, light space with dozens of semi-divided "classrooms." Some had old-time kitchens with wooden tables for prep and hearths for cooking; some had looms, others had printing presses. Everywhere there were hutches, redware pottery, tin utensils, and other period details. Definitely an educator's paradise. (Our sleeping space was in one of these homey kitchens.

7:30 p.m. Our first activity was making Jumbles, or cookies. They mixed them in a redware bowl with a birch whisk, using rosewater for flavoring (there wasn't any vanilla in the States in the 1830s, I believe.) Then we baked them on cookie sheets in reflecting ovens placed before a burning fire. They also made lemonade using powdery sour citric acid, lemon juice, sugar, and water. All the girls tasted the citric acid and made pucker faces! These two treats would form our late night snack.

Next the girls moved to the painting area, where they outlined dogwood flowers on acetate with Sharpies and then colored them in with paints. Meanwhile, the guide touched delicately on labor issues and had the girls commute how quickly they would have to work to make a dollar a day. Sis did the math--one painting every twelve minutes for 10 hours at 2 cents each would earn the dollar. And the girls didn't work anywhere near that fast!

After baking and painting, the group went on a one-hour tour of the village by lantern light. I stayed back because it was uneven and icy (apparently it was also speedy and I would have had trouble keeping up regardless.) I've seen the village by candlelight at Christmas so I didn't feel like I was missing much.

9:00 p.m. Instead, I lay on my little mat and stretched and drew this mandala inspired by some of the early American art around me. See the 9 square and flying geese and Celtic rope?

10:00 p.m. When they returned from their hike, we had our snack (I couldn't taste the rosewater) and got ready for bed. This was the part that made me nervous, both for my own ability to sleep on the floor without messing up my back and also for the girls actually getting some sleep. The former was easier than the latter! I set up my mat near the entrance to our little area, with my chair nearby. Sis was on the other side of the chimney near her friends. The girls played cards for awhile and then giggled a lot longer. They stayed chatty after lights out and the lead staff member reprimanded us a few times. Of course, I'm such a rule follower that I was bothered by the noise--I would have been one of the quiet girls--but in the end, there's not much you can do to shush a bunch of ten-year-olds!

11:30 p.m. They fell asleep eventually (though we had one girl who got ill, but she got better quickly--and luckily her mom was with us)--and it was the girls from the other groups who were playing flashlight wars and running around in the dark back and forth to the bathroom (their chaperones were asleep in another section--not very smart, but then I guess it meant the chaperones got to sleep!) Of course, I didn't sleep much at all. I imagine I slept in fifteen-minute chunks, or so, listening to all the unusual noises and worrying about the sick girl (and the threat of more sick girls, ugh. But no one else threw up.) My bed was as comfortable as it could be and I moved back and forth between it and the chair, which is super comfortable.

6:00 a.m. By the way, those noisy, wandering girls from the other group? They woke up and started talking--loudly--an hour before wake-up time!! The Tooth Fairy had visited Sis in the night, though she needed some help finding Sis, and then Sis didn't find the money. I knew it had been delivered--how do you say that, though? So I said I thought I'd seen the Fairy, digging deeper. . . . but it was only very much later that we found the money in her bedding. I think, though, the proverbial cat is out of the sleeping bag. (Though, I think it had been for awhile.) On an up note: I think all the short naps overnight kept my back from tightening up too much because I was pretty unharmed and barely even stiff after a night on the floor. Not sure if it was preparation or a miracle, but I'll take it!

7:30 a.m. We had breakfast--bagels, cereal, and Hasty Pudding (made in a crock pot with white cornmeal, salt, and water) served with craisins and sugar. Kinda like grits, I thought it needed butter and cream! No wonder it is a "hasty" meal.

8:15 a.m. We hiked into the snow-covered village that morning to see a storytelling performance in the lovely old meeting houses. The kids sat quiet and interested in stories about an old wise magic fish and another about a contest with Old Man Winter.

9:15 a.m. We're packed and ready to go. Al the girls return to their folks, many head into the village. Mama and Bud pick us up and I get a quick shower before we head back to the Village. Bud and Mama had driven around doing some Ingress tracking and then played some games in the hotel. So not as exciting as our night, but they had a good time.

10:00 a.m. We wandered around OSV, eventually running into our GS friends. Sis and Bud enjoyed hanging out with them. I liked watching the cooking demos, as usual--apple pie in the Parsonage and maple cookies in the Fitch House. We also picked up some beer bread and maple soda in the little shop.

Then we went to the craft center, where Mama made a spile (the little wooden pegs you use to tap trees for maple sugar time) and I hand-sewed a little seed bag.

12:00 p.m. For lunch, we went to BT's Smokehouse across the street from the Village. The line was long, as was the wait. And it was amazing barbecue! We had brisket sandwiches, St. Louis ribs, pastrami on rye, smoked salmon, and all the fixin's--the very best collards ever, Texas caviar, mac and cheese, cornbread, cole slaw, and more. Even Tagalong bread pudding.

And thus, at 3:00 p.m., a little over 24 hours later, we returned home from our special sleepover. Exhausted, excited, stuffed to the gills. Sis has already asked where we're overnighting next!

Friday, March 20, 2015

Yep, first day of spring and New England is celebrating with snow, specifically 1-3" or more here.

And while I am very glad the 2' of snow all over our yard had melted down to little glacial pockets, I still love to watch the snow fall. I'm not sorry at all that it is snowing on the first day of spring.

Thursday, March 19, 2015

It's been a rough couple of days. Cold weather and storms, tough part of my cycle, possible endometriosis, and some anxiety about not feeling well. Vicious cycle. Nothing awful, just exhausting and frustrating. Except this is a big weekend--our Girl Scout overnight--and I want to go. So I'm putting the list of affirmations I regularly add to in order to bulk up my confidence and have readily available.

I have not had severely debilitating back pain in almost 4 whole years.

Last Memorial Day 2014 when I had back pain, I still functioned and did things.

I can walk longer and faster than ever before.

I know how to cope with pain.

I know how to cope with fear.

I know there will be pain and fear and I am ready.

I have compassion for myself.

I have the tools I need--meds, heat pack, brace, stretches, rest.

I have great support and understanding in Gin and the kids.

I have the time and resources to take it easy.

I survived and thrived at Disney World and DC and Boston and Philadelphia and Houston.

Even though EPCOT was hard, I got through it.

I've done

basketball

water basketball

long movies

Lion King, Phantom of the Opera, Les Mis, Wicked, Vagina Monologues

the flight to Texas

museums

our nano-honeymoon in NYC (and all those stairs at the Merchant House)

restaurants at night

walking in the snow

snow angels

canoeing

laundry

baking

unloading the dishwasher

walking on the treadmill

sitting on the floor with the cats

taking a real bath.

I can sit at a hospital bedside and visit for hours.

I can light a fire and cook over it.

I can go swimming.

I took Food, Fire, & Fun.

I took Archery and was certified as an instructor.

I passed First Aid and CPR--I can give mouth-to-mouth and use an AED.

I have ridden on parade floats and given a lecture on costuming in full corseted costume.

I can sit at the piano and play "Finlandia."

I am learning ASL.

I went on a retreat by myself. I sat at length, creating art. I even took yoga.

Tuesday, March 17, 2015

We did most of our celebrating this weekend, with soda bread and a corned beef dinner. The kids are passed the age of Leprechaun traps (I don't think they ever did that, though it's huge in the younger grades now.) And there is no pinching people who don't wear green up here--mainly because most of Connecticut is Irish and they NEVER forget to wear green.
But for us, it was a pretty ordinary day.

Tonight, we had a fundraiser at the historic house. We had a corned beef sandwich dinner and Irish music by a local trio. Lots of alcohol, including Irish coffee with either Jameson's or something like Bailey's. I hung out with dear friends, including Mrs. S and family, and talked about all manner of things. I also caught up with some of our board members and docents. My main job this even was accompanying the videographer, my neighbor Mr. J from up the street, who is making a video of our little house to be used for marketing and education. He got some great shots of the house filled with happy, celebrating people.

We also had a raffle. Board members procure items through donation or purchase. I made an afghan. It was fun to watch the winner receive it; she was so excited. I even spoke to her later. She had spoken to her 90+ year old mother who was down in the dumps so she was going to send it to her. I'm so glad she liked it.

I brought home some extras to Mama, who had her own solitary party--just the way she likes to celebrate St. Patrick's Day.

-=-=-=-=

In an interesting twist, there was a solar storm with Aurora Borealis possibly predicted for our latitude (it reached a 7.33 Kp; we're between 7 and 8, probably closer to 8.) So Mama and I went outside--to look for green in the sky! But didn't see any green sky, even for St. Patrick's Day.

Monday, March 16, 2015

My dear old hospice patient died this morning, an hour or so ago, I'm told. He was a WWII veteran (who cheated on his eye examine to get into the Navy!) and had just celebrated a major birthday milestone with his family. I've been visiting with him since around Halloween, mostly chatting about the headlines and weather, with some discussion of his wishes. Towards the end, I did most of the talking, some singing, and just sitting holding hands. It really was a privilege and pleasure to sit with him these last few months.

Saturday, March 14, 2015

It's Pi Day!!! You know, 3/14/15 (@ 9:26:53 even)--the ratio of a circle's circumference to its diameter. And we're celebrating with a whole weekend of pies, both sweet and savoury, store-bought and homemade.

In prepping this email about all things pie, I exchanged several email with my Aunt T, the family baker. She confirmed some directions AND sent more recipes (now in the Heritage Pie section below.)

Here are some of the recipes we're considering, my compendium of pie (with a few incomplete recipes and a few I'm thinking about trying).

HERITAGE PIECustard Pie from Bammie and Aunt TChocolate:1/2 cup cocoa1/2 cup flour1/2 teaspoon salt2 cups milk3 egg yolks3 tablespoons butter1 teaspoon vanilla1 cup sugarCoconut Custard: The custard pie recipe Aunt Quilt uses, this time chocolate. She made Coconut Custard for Gommie's birthday, just omit cocoa and add 2 handfuls of coconut to the custard and then sprinkle more on top of the meringue (which is just 3 whites and 6 T sugar whipped)No instructions, and I can't recall if you cook it over double boiler or how long you bake it. I've emailed my aunt for the directions.

Aunt T's note: The first recipe for chocolate pie is the one I use for coconut and lemon also. I combine the flour and sugar dry. I sometimes use salt and sometimes not. I don't know why. I add the cocoa to this dry mixture when it is chocolate. Then I add the egg yolks and milk. The butter nilla are added after the custard has cooked and thickened and you have taken it off the fire. Somehow I never got a double boiler so I have always used the bottom of a pressure cooker I got from my Grammy. It is very heavy aluminum. I stir the mixture constantly, though until it boils which shows it is cooked and as thick as it is going to get. When I make coconut, I essentially do as you said and use Southern coconut , not angle flake. Be sure on all that the whites for the meringue are whipped completely before you add the sugar.

Aunt T's note: The lemon recipe you included is not familiar to me. To make a lemon I use the same recipe as for the others. Of course, eliminate the cocoa. Instead of two cups milk, I use 1 1/2 cups milk and 1/2 cup lemon juice.

I will check my book to see if I can find that other lemon one. It might be Cleo's French Lemon Pie, but I don't know.

Grammy could make pies, but mother never seemed to be able to or maybe she just did not want to. I think I always made the pies.

Aunt T's note: I found nothing that looked like what you describe. The closest thing I found
was a note from Aunt Maggie on what was supposed to be a recipe for Butter Scotch Pie
written in the handwriting of Daddy's mother, Virgie. I don't think mother ever could make it.

Mix flour, oil, and milk until it is the consistency of store-bought pie crust. Take 1/3 of dough and put aside for crust. Roll out remainder until the size of the pie plate, about ¼ inch thin. Place in ungreased plate (we used bread tin). . . . Later, r

oll out other crust and cover plate. Puncture to allow steam release, dab with pats of butter, sprinkle with sugar and cinnamon.

Pie Crust

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup butter, unsalted and chilled, cut into pieces

1/4 cup ice water

In a food processor, pulse flour with salt and sugar. Add butter. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overmix. turn out onto a work surface; knead once or twice, until dough comes together. Chill dough shaped in discs in plastic wrap, at least 1 hour or up to 3 days.

Everyday Food

All-Butter Pie Pastry (double-crust), in a food processor

2 3/4 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup cold unsalted butter cut into 1/4" pieces

about 1/2 cup cold water

Put flour, sugar, and salt in the food processor. Pulse several times to mix. Scatter the butter over the dry ingredients and pulse 7-8 times to cut the butter in well. Remove the lid and fluff the mixture with a fork, lifting it up from the bottom of the bowl. Drizzle half of the water over the dry ingredients. Pulse 5-6 times, until the mixture is crumbly. Fluff the pastry and sprinkle on the remaining water. Pulse 5-6 more times, until the pastry starts to form clumps. Overall it will look like coarse crumbs. Dump the contents of the processor into a large bowl.

Text the dough by squeezing some of it between your fingers; if it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the dough and work it in with your fingertips. Using your hands, pack the dough into 2 balls as you would pack a snowball. Make one ball slighlty larger than the other; this will be your bottom crust. Knead each ball once or twice, then flatten the balls into 3/4" thick disks on a floured work surface. Wrap the disks in plastic wrap and refrigerate for at least an hour or overnight before rolling (if more than one hour, let warm 5-10 minutes before rolling).

Ken Haedrich, Pie

TRIED and TRUESAVORY

Adapted from Mme M's Quiche

1 pie crust (or half of my pie crust recipe, below)

4-5 eggs

1/3 cup sour cream

8 oz. Colby or cheddar cheese, cut into small cubes (do not grate/shred)

2 cups frozen broccoli florets, cooked and drained til less wet

salt, pepper to taste

Preheat oven to 350F. Place pie crust in pie plate, crimping edges.

Mix all ingredients. Pour into prepared pie shell. Bake 35-45 minutes until middle is set and crust is golden.

Serve warm or room temperature.

Mommy Hungry

Cheese and Onion Pieshortcrust pastry dough made with 3 cups flour and 3/4 cup butter2 tablespoons unsalted butter1 large onion, peeled and chopped finely2 1/2 cups good, strong Cheddar, coarsely grated1/4 lb potatoes, peeled, steamed, and diced2 large eggs4 tablespoons heavy creama bunch of parsley, choppedcayenne peppersalt and pepperbeaten egg for glazePreheat oven to 425F Divide the dough into two balls, keeping one a little larger than the other. Melt the butter in a pan and gently fry the onion until softened and translucent, then let cool. Throw the onions into a bowl with the grated cheese, potato, eggs, cream, parsley, and the seasoning, and mix everything together with your fingers.Roll out the larger ball of pasty and line a shallow greased 9" tart pan. Tip the cheese and onion mixture into the pie crust. Moisten the edges of the crust and cover with the rolled out top piece, crimping the edges together carefully. Brush beaten egg over the top and bake in the oven for 30 minutes until crisp and golden brown. You can sweat leeks instead of onions, or add buttered apple slices instead of potato.Tamasin Day-Lewis, Tarts with Tops On, or How to Make the Perfect Pie

Kale and Polenta Pie

1/2 lb kale, washed, destemmed, and chopped finely

salt

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 cup instant polenta

1/4 cup grated parmesan cheese

Preheat oven to 400.

Bring 3 1/2 cups water to a boil in a large pot. Add kale, 1/2 teaspoon salt, and 1 tablespoon of the oil to the water. Cover and cook, stirring occasionally, until kale is tender, about 6 minutes.

Reduce heat to low. Slowly stir in polenta with a wooden spoon until smooth, about 1 minutes. Partially cover and cook until the polenta is thick, about 6 minutes.

Spoon lentil mixture into a 2 quart casserole; top with potato mxiture, spreading evenly. Bake at 375F for 25 minutes or until potatoes are golden. Drizzle truffle oil over potatoes. Garnish with chives.

Melt butter in a large saucepan. Then add flour. Cook until brown (i.e. brown but not burnt--if it burns, toss it out and start roux again. You can't get rid of that bitter burnt roux taste). Allow to boil so "gravy" will thicken. Add vegetables and cooked chicken to heat through. Add salt and pepper to taste.

Spray inside of 9" pie plate with cooking spray. Roll out and lay down bottom pie crust. Fill with vegetables, chicken, and "gravy." Top with remaining pie crust. Vent. Put pie plate on cookie sheet to prevent spillover. Bake for approximately 1 hour or until crust is brown and filling is bubbly.

Boil potatoes in salted water for 10-15 minutes, until just tender. Meanwhile, boil carrots, celery, and corn in vegetable stock. When potatoes are just tender, add them to carrots, etc. Also add frozen peas (no need to defrost or cook ahead of time because they'll just get mushy. I only heat the corn ahead of time to drop the canned flavor and sweeten the broth). Simmer.

Preheat oven to 350F.

Then make a roux with flour and oil. When roux is done (i.e. brown but not burnt--if it burns, toss it out and start roux again. You can't get rid of that bitter burnt roux taste), add approximately 4-5 cups stock from vegetable pot. Allow to boil; the "gravy" will be thick. Drain the vegetables and then add them to "gravy." Salt and pepper to taste.

Spray inside of 9" pie plate with cooking spray. Roll out and lay down bottom pie crust. Fill with vegetables and "gravy." Top with remaining pie crust. Vent. Put pie plate on cookie sheet to prevent spillover. Bake for approximately 1 hour or until crust is brown and filling is bubbly.

Notes: You can, of course, add chicken or other vegetables. Miss L sprinkles her crust with nutmeg, which is good but makes me hunger for a fruit pie instead. And I imagine you could add cheese to that vegetable "gravy" for added flavor. Or you could add herbs, but since the kiddos don't like flecks of things in their food, I didn't add any. Next time I'll add some minced garlic to the vegetables. Mama suggests a splash of Worchestershire sauce. Miss L also purees some of her vegetables to thicken her "gravy." She uses the bag of frozen vegetables (squash, zucchini, carrots, cauliflower, broccoli) from the warehouse store as the mainstay of her pot pie.

Preheat the oven to 350F. Fit the pie dough into a 9 inch pie pan. Crimp the edges to seal the pasty onto the pan. Melt the butter and set it aside to cool.

Combine the eggs, sugar, flour, the melted and cooled butter, vanilla extract, and salt in a large bowl and beat the ingredients with a whisk or electric mixer set at a moderate speed 2-3 minutes or until the mixture is smooth and uniform. Add the buttermilk and stir the ingredients thoroughly to blend it in well. Pour the filling into the pie crust. Sprinkle the nuts or currants on top. Bake 45 minutes or until the surface is golden brown and the center is set.

AMNY

Toll House Pie

½ cup brown sugar

½ cup white sugar

½ cup flour

1 cup chocolate chips

1 cup chopped pecans

2 beaten eggs

2 sticks hot melted butter

1 tablespoon vanilla

Mix all ingredients together. Pour into unbaked pie shell. Bake 45 minutes at 350°F. Top with Cool Whip when serving.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Paula Deen

Pecan Pie

3 eggs, slightly beaten

1 cup sugar

1 cup Karo syrup (light or dark; I usually have light)

2 tablespoons butter

1 teaspoon vanilla

1 ¼ cup whole pecans

1-9 inch unbaked or frozen pie crust

Preheat oven to 350°F. In large bowl, stir the first five ingredients until well blended. Stir in pecans. Pour into pie crust. Bake 50-55 minutes or until knife inserted halfway between crust and center comes out clean. Cool on wire rack.

Karo syrup bottle

Patricia’s Apple PieNow this is my signature apple pie, made for all holidays. And as my paternal grandmother always used to say, “Apple pie without cheese is like a hug without a squeeze!” Mama Hungry didn’t believe until she tried it; now she won't eat pie without it.¾ cup brown sugar½ teaspoon nutmeg6 sliced, peeled apples¼ cup flour½ teaspoon cinnamonpie crust and crumb topping Peel and slice apples, soaking in water and lemon juice to prevent browning. Heat oven to 425°F. Mix sugar, flour, nutmeg, and cinnamon. Stir in apples. Cover with crumb topping. Cover edge of pie with aluminum foil, shiny side out. Bake 40-50 minutes, removing foil for last 10 minutes.Crumb Topping1 cup flour½ cup firm margarine½ cup packed, crumbly brown sugar Mix with fork and sprinkle on top of pie.

my college roommate

Miss B's Swedish Apple Pie

3-5 apples, peeled and sliced (any kind or a mix)

1 cup plus 1 teaspoon sugar, divided

1 teaspoon cinnamon

3/4 cup butter, melted (1/2 cup works, too)

1 cup flour (AP or whole wheat; haven't tried with GF but think it could work)

N.B. We have also added 1/2 cup or more of oats to the batter, to make it more like a crisp; use the full amount of butter in that case.

Miss B from playgroup

Mincemeat Pie

pastry for 2-crust pie (we used store bought)

1-27 oz jar None Such ready to use mincemeat

1 egg yolk, optional

2 tablespoons water, optional

Place rack in lowest position in oven; preheat oven to 425°F. Prepare pastry. Turn mincemeat into pastry-line 9” pie plate. Cover with to crust; cut slits near center. Seal and flute. For a more golden crust, mix egg yolk and water; brush over entire surface of pie. Bake 30 minutes or until golden. Serve warm or cool; garnish as desired.

Make graham cracker crust but combining melted butter and sugar, then stir into crushed graham cracker crumbs until they stay together when pressed. Press into lightly greased pie plate, bake at 375 for 4-5 minutes. Cool. (BH&G recipe)

Cap strawberries; reserve half of the best ones. Mash the other half and add sugar and cornstarch which have been mixed together. Cook 5 or 6 minutes until clear and thick. Stir in lemon juice. Cool. (This takes longer than you expect and is the hardest part).

- Add whole strawberries to the cooled mixture, save some for garnish. Pour into baked pie shell. Top with sour cream and garnish with fresh whole strawberries, if desired.

- Cap strawberries; reserve half of the best ones. Mash the other half and add sugar and cornstarch which have been mixed together. Cook 5 or 6 minutes until clear and thick. Stir in lemon juice. Cool.- Add whole strawberries to the cooled mixture, save some for garnish. Pour into baked pie shell. Top with whipped cream and garnish with fresh whole strawberries (though, we like it even better with a dollop of sour cream!)

Remove both crusts from plastic bag. Place one on a cookie sheet. Cut the edge off the other so as to leave a circle of dough.

Mix sugar and flour together and then toss into frozen berries, mixing well (there is no need to defrost; the flour absorbs the extra liquid). Crush berries to extract juice.

Fill the pie crust with the berries. Remove the second pie crust (sans edge) and place it on top of the filled crust; it will overlap the edge of the filled crust. Pinch edges together and the impress with fork. Puncture the center to allow steam release, dab with pats of butter, sprinkle with sugar and cinnamon.

Cover edges with foil and bake 1-1 ½ hours, with cookie sheet below to catch spills, or until bubbling.

Blueberry Pie

2 pie crusts

2-10 oz bags of frozen blueberries (approximately 4 cups)

1/3 cup flour

3/4 cup sugar

cinnamon, nutmeg

1-2 tablespoons butter, cut into piece

Preheat oven to 350F. Place crust in pie plate. Place blueberries (still frozen) in bowl with flour and sugar. Mix together and slightly mash. Spoon blueberry mixture into shell. Cover with other crust, piercing to vent. Sprinkle cinnamon, nutmeg, and sugar over crust and dot with butter. Bake at 350 for approximately 1+ hours, until golden brown crust and bubbly, covering rim of pie until last 15 minutes.

Mommy Hungry!

Chocolate Chess Pie

¼ butter

1 ½ cups sugar

2 tablespoons baking cocoa

2 eggs, beaten

1 teaspoon vanilla extract

½ cup evaporated milk

1 unbaked 9” pie shell

Melt the margarine in a small saucepan. Stir in the sugar and cocoa. Remove from heat. Stir in eggs; do not beat. Stir in the vanilla and evaporated milk. Pour into unbaked pie shell; cover edges with foil until last 5 minutes. Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F. Bake for 20-25 minutes or until set. Let stand until cool. Chill, covered, until serving time.

Italian Ricotta PieOriginal recipe makes 2 deep-dish piesPie Filling:12 eggs2 cups white sugar2 teaspoons vanilla extract3 pounds ricotta cheese1/4 cup miniature semisweet chocolate chips, or to taste(optional)Sweet Crust:4 cups all-purpose flour5 teaspoons baking powder1 cup white sugar1/2 cup shortening, chilled1 tablespoon shortening, chilled4 eggs, lightly beaten1 teaspoon vanilla extract1 tablespoon milk (optional)DirectionsBeat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.Eagle Brand Coconut Flan PieSingle Crust Classic Crisco Pie Crust3/4 cup lite coconut milk1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk3 large eggs1/4 cup water1 teaspoon vanilla extract1 cup flaked coconutInstructionsHEAT oven to 400°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 10 minutes. Reduce oven temperature to 350°F.COMBINE coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended. Add coconut. Process for 30 seconds. Pour into partially baked pie crust.BAKE 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours.A deep-dish 9-inch frozen crust can be substituted in this recipe. Allow to thaw at room temperature 10 minutes. Follow directions above to prick with a fork and bake before adding filling.IMPOSSIBLE PIE4eggs1⁄2cup margarine1⁄2cup flour2cups milk1cup sugar1cup coconut2teaspoons vanillaDIRECTIONSBlend all ingredients in a blender for a few seconds, until well mixed.Pour mixture into a 10” greased pie plate.Bake at 350 degrees Fahrenheit for 1 hour or until centre tests firm.Then flour will settle to form crust, the coconut forms the topping, the centre is an egg custard filling.

Black-Bottom Oatmeal PieFrom Smitten KitchenAdapted, just a tiny bit, from Four and Twenty BlackbirdsCrust:1 1/4 cups (155 grams) all-purpose flour1 1/2 teaspoons (6 grams) granulated sugar1/2 teaspoon (3 grams) fine sea or table salt1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks1/4 cup (60 ml) very cold water, plus an additional tablespoon if neededFilling1 1/2 cups (120 grams) rolled oats1/4 cup (60 ml) heavy cream4 ounces (115 grams) bittersweet chocolate, coarsely chopped3/4 cup (145 grams) packed light brown sugar1/4 teaspoon ground ginger1/2 teaspoon kosher salt5 tablespoons (70 grams) unsalted butter, melted1 cup dark corn syrup (see Note below for replacements)1 teaspoon vanilla extract2 teaspoons cider vinegar4 large eggsMake the pie dough:By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. If not parbaking, place in fridge until ready to fill. If parbaking, place in freezer for 20 minutes, until solid.Par-bake the crust: [Optional, but will lead to a crispier base.] Heat oven 400°F (205°C). Line frozen crust with lightly buttered or oiled foil. Fill with pie weights, dried beans or pennies. Bake on a rimmed baking sheet for 20 minutes. Carefully remove foil and weights and let cool completely before filling.]Heat oven: (Or reduce oven heat, if you just par-baked your crust) to 350°F (175°C).Prepare filling: Spread oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 325°F (165°C).To make the black bottom, bring the cream just to a boil over medium heat in a small saucepan. Pour in chocolate pieces and whisk until melted and smooth. Scrape the chocolate into the bottom of the cooled pie shell and spread evenly. Place in freezer while making the filling.To make the oatmeal layer, in a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, whisking well after each addition. Stir in the cooled oats. Place chocolate-coated pie shell on a rimmed baking sheet and pour filling over.Bake: For about 55 minutes, rotating 180 degrees for even color if needed halfway through. The pie is done with the edges are set and puffed slightly and the center is slightly firm to the touch but still has a little give — like gelatin. Allow to cool completely on a wire rack, 2 to 3 hours. Sever slightly warm or at room temperature.Do ahead: The pie will keep refrigerated for 3 days or at room temperature for 2 days.Crack PieFrom Averie CooksYIELD: two 10-inch piesPREP TIME: about 2 hoursCOOK TIME: about 25 minutes for the pieTOTAL TIME: about 5 hours, to allow for coolingINGREDIENTS:Pie1/4 c. unsalted butter, melted1 recipe Oat Cookie (recipe follows)1 tbsp. light brown sugar, packed1/4 tsp. kosher salt1 recipe Crack Pie Filling (recipe follows)confectioners’ sugar for dustingOat Cookie1/2 c. unsalted butter, softened1/3 c. light brown sugar, packed3 tbsp. white sugar, granulated1 large egg yolk1/2 c. all-purpose flour1 c. old-fashioned rolled oats1/8 tsp. baking powderpinch baking soda1/2 tsp. kosher saltCrack Pie Filling1 c. unsalted butter, melted1 1/2 c. white sugar, granulated3/4 c. light brown sugar, packed1 1/2 tsp. kosher salt1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)1/4 c. milk powder3/4 c. heavy cream1/2 tsp. vanilla extract8 large egg yolksDIRECTIONS:To prepare the Oat Cookie crust, preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate. Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color. On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4″ thick. The dough won’t end up covering the entire pan, this is okay. Bake the oat cookie for 15 minutes. Cool completely before using in the crack pie recipe.To prepare the pie filling, mix the dry ingredients for the filling using a stand mixer with a paddle attachment on low speed. Be sure to keep your mixer on low speed during the entire process of preparing the filling; if you try to mix on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense and gooey – the essence of the crack pie. Add the melted butter to the mixer and paddle until all the dry ingredients are moist. Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula. Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture. Use the filling immediately.To assemble the pies, preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture. Divide the oat crust evenly over 2- 10″ pie tins.Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.Place both pie shells on a sheet pan. Divide the crack pie filling evenly over both crusts (the filling should fill the crusts 3/4 way full) and bake at 350° for 15 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top. At 15 minutes, open the oven door and reduce the baking temperature to 325°. Depending on your oven this will take 5-10 minutes – keep the pies in the oven during this process. When the oven temperature reads 325°, close the door and finish baking the pies for 5 minutes. After 5 minutes, the pies should still be jiggly in the bull’s eye centers, but not in the outer center circle. If the pies are still too jiggly, leave them in the oven an additional 5 minutes.Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by transferring the pies to the fridge or freezer if you’re in a hurry. Freeze your pie for as little as 3 hours or up to overnight to condense the filling for a dense final product – the signature of a perfectly executed Crack Pie. Just before serving finish with a dusting of confectioners’ sugar.Adapted from Momofuku Milk Bar

All of the above and more, I post about my experiences nourishing myself and my family physically, emotionally, intellectually, and spiritually, particularly as my family and I adapt to a back injury that has limited my abilities and activities. Email me at mommyhungry at gmail dot com.

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